Beef Fajitas Recipe | Easy Steak Fajitas Recipe

You better sit down before taking a bite of these Steak Fajitas, because if you’re standing, they’ll bring you to your knees! Seasoned beef, incredible vegetables, and your favorite fixings are your ticket to restaurant-quality fajitas that will have everyone begging for more!

Homemade Fajitas Recipe

Ingredients you will need:

2 lbs. beef, any steak or roast cut (or substitute chicken)

16 oz. prepared salsa or picante sauce

2 sweet onions

2 green bell peppers

2 red bell peppers

1 orange bell pepper

4 tablespoons ground cumin

6 tablespoons season salt, to taste

1 tablespoon minced garlic

1 cup sugar, to taste

1/2 lb. butter

3 tablespoons extra virgin olive oil

Tortillas

Fixings (shredded cheese, sour cream, avocado, etc.)

Place 2 lbs. beef in baking pan.

Cover with prepared salsa of your choice.

Add sugar, cumin, and season salt.

Using a fork, mix the ingredients on top and poke a multitude of holes in the beef. Set aside and allow to marinate. You can let it marinate for as long as overnight, or for as little as 30 minutes.

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Steak Fajitas Video Recipe

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When you’re doing fajitas it really doesn’t matter that much what cut of beef you’re using. You’re going to be marinating it, letting it tenderize a little bit. I’ve got a nice piece of beef here. I’m using a Rada Granny Fork. I love the Granny Fork for this because when I’m marinating it you’ve got to put holes in it. I’m going to use a bit of jarred salsa. Use your favorite. If you like mild use mild, if you like hot, use the spicy stuff. Going to use a little bit of cumin over the top of that. Put a little sugar in it to help with the caramelization in a little bit. And a little bit of season salt. This season salt actually has a little meat tenderizer in it as well.

Then just stir it around, mix everything together. And then, what the Granny Fork is awesome for, poke holes all over it. It’s going to work that marinade down in it. The Granny Fork has 3 prongs, so you’re getting a lot of holes poked in it. It’s sharp enough to go through any kind of beer.

Now that we’ve got it coated and aerated, we’ll set it aside. Sometimes I let it sit overnight. As long as you get it coated for at least half an hour you’re going to be getting that flavor into it.

For the fajitas I am going to cut up a couple of sweet onions. And a couple of green, red, orange, and yellow peppers for good flavor and color. We’re going to add a bit of minced garlic, season salt. A little extra virgin olive oil. Some ground cumin. A little bit of white sugar. And 2 sticks of unsalted butter. We’re going to take this over to the stove and start sautéing those vegetables.

The vegetables are cooking nicely. All that turned into this, so they do cook down a lot. I’m preheating some oil over here. When it comes to fajita meat you can use the oven, the grill, a pan. In a perfect world you’d grill them all the time, but that doesn’t always work. I’m going to sear them in a pan. It has some good ripples in the olive oil in the pan. So it should be good to go right now. I’m just going to put them in there.

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